Cook 1 | La Rivera Pool Bar

Omni Hotels & Resorts•New Orleans, LA

1d•Onsite

About The Position

The Cook is responsible for preparing all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to specification.

Requirements

Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume bar/casual dining restaurant operation.
Must be able to work weekends and summer holidays from May - September.
Knowledge of modern cooking techniques required.
Must be able to speak with enthusiasm and be comfortable talking and interacting with guests in a pool environment.
Ability to work cohesively with co-workers both within and outside of your department
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Requires a working knowledge of sanitation standards.
Eye/hand coordination needed to use all kitchen equipment.
Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.
The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
Must be able to work in outdoor enclosed kitchen throughout entire shift.
Ability to produce high volumes of work while maintaining quality per Omni standards
The ability to lift/carry/push/pull up to 50 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Must be able to stand or walk for an extended period or for an entire work shift in indoor/outdoor environments.
Flexible schedule to include nights, weekends, and holidays.
Food Handler certificate required

Responsibilities

Prepare all items on prep list following standard procedure or otherwise told by supervisor.
Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
Check portion control, weights and counts prior to function.
Fire all food for service and to serve on line.
Maintain/check cooking times and temperatures.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Maintain cleanliness of work area at all times.
Keep walk-in, prep area and equipment up to Health Department and Pointe standards at all times.
Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Date all food containers and rotate as per standard, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Cooperate with other cooks to prepare events or special requirements on meals.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.